{"id":5441,"date":"2025-05-06T16:57:10","date_gmt":"2025-05-06T11:27:10","guid":{"rendered":"\/?p=5441"},"modified":"2025-05-06T16:57:14","modified_gmt":"2025-05-06T11:27:14","slug":"chocolate-ice-cream","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/chocolate-ice-cream\/","title":{"rendered":"Chocolate Almond Ice Cream"},"content":{"rendered":"\n

Chocolate almond ice cream <\/strong>is hands down the best ice cream I\u2019ve tasted. Creamy and rich with dark chocolate, almond butter, and cocoa powder, it\u2019s easy to make and a must-have summer treat!<\/p>\n\n\n\n

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I\u2019ve been making this eggless chocolate ice cream for years<\/em>, and it never lets me down. It\u2019s a Philly-style recipe. No eggs, no custard, no fuss. Just warm everything up in a saucepan, blend it smooth, and let your ice cream maker do the rest. This vegetarian version has been my go-to for easy, no-stress scoops.<\/p>\n\n\n\n

Chocolate and almond ice cream has that deep, dark chocolate flavor you crave and a swirl of nutty almond butter that makes it SO GOOD! I adapted this recipe from David Lebovitz's The Perfect Scoop<\/a>, as I also did for this mango cherry frozen yogurt<\/a>. It\u2019s my bible for all kinds of ice creams and sorbets!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Simple, creamy, and totally comforting.<\/p>\n\n\n\n

No eggs, no fuss. Just heat, chill, churn. <\/p>\n\n\n\n

Loaded with real dark chocolate and almond butter for creaminess and a nutty twist.<\/p>\n\n\n\n

Homemade ice cream that tastes like a gourmet scoop.<\/p>\n\n\n\n

Make-ahead friendly for weekend treats or weekday pick-me-up.<\/p>\n<\/div>\n\n\n\n

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Thanks for a delectable, doable and easy one! - Vrushali Venkatraman<\/p>\n\n\n\n

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Almond Chocolate Ice Cream Ingredients<\/h2>\n\n\n\n
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Chocolate <\/strong>gives the ice cream its rich, almost fudgy flavor. I used a 55% couverture chocolate. You can use darker (70%) or lighter chocolate. Please use the best quality chocolate you can get.<\/p>\n\n\n\n

Cream:<\/strong> The original chocolate almond ice cream recipe recommends heavy whipping cream. I couldn\u2019t find any, so I used 25% fat cream. I\u2019ve made the ice cream with it very successfully <\/em>multiple times. It gives the ice cream a rich base that holds up beautifully after freezing.<\/p>\n\n\n\n

Milk: <\/strong>Full-fat milk is what the original recipe uses. But I have made it multiple times with toned milk as well, very successfully!  <\/p>\n\n\n\n

Cocoa Powder:<\/strong> We add just \u00bc cup, but it really deepens the chocolate flavor. <\/p>\n\n\n\n

Almond Butter:<\/strong> The unsung hero of the chocolate almond ice cream recipe. It adds a nutty depth and extra creaminess. Homemade or store-bought works.<\/p>\n\n\n\n

Sugar:<\/strong> Regular granulated white sugar works perfectly here. <\/p>\n\n\n\n

Vanilla Extract:<\/strong> A splash of homemade vanilla extract<\/a> rounds up the flavors.<\/p>\n\n\n\n

See the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n
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Chocolate:<\/strong> Add chocolate chips or chocolate chunks to the ice cream. <\/p>\n\n\n\n

Butter:<\/strong> Use peanut butter or cashew butter in place of almond butter. Or try hazelnut spread or tahini. You can simply leave it out, too. <\/p>\n\n\n\n

Salt:<\/strong> Add some sea salt to liven up the flavors!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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How To Make Chocolate Almond Ice Cream?<\/h2>\n\n\n\n
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Step 1:<\/strong> Whisk together cream, sugar, and cocoa in a large saucepan. Bring the mixture to a rolling boil over medium heat while whisking it frequently.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Take it off the heat. Stir in the chocolate and almond butter. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Once the chocolate has melted completely, mix in the milk and vanilla extract.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Cool the mixture a bit and then blend it to make sure it's completely smooth. Chill the mixture thoroughly in the refrigerator. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Then freeze in your ice cream maker according to the manufacturer's instructions. <\/p>\n\n\n\n

You can eat it straight away as a soft serve or take it out in a freezer-friendly pan and freeze it till hard.<\/p>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n